Breakfast in most homes is, without doubt, the simplest meal of the day and one requiring the least thought and effort in preparation. But when we consider the fact that breakfast is also the first meal of the day and is the one that should furnish the necessary food principles to the body to aid it in starting and carrying on the work for the day, we can readily understand the importance of this meal and why it is necessary to begin the day with proper food. By this is meant a meal containing the essential food elements to furnish heat and energy and to repair and build the muscles and tissues that are constantly being worn out.

The right food leads to efficiency in one's work, for the body, like an engine, must have fuel, which is furnished by the food we eat. And if the food is not of the proper kind to supply the bodily needs it is going to suffer from lack of fuel.

Of course, several factors, such as age, sex, muscular activity and climate, determine to a large extent the amount and kind of food required by different individuals. For instance, a man doing hard, muscular labor out of doors would require more food and food containing more of the muscle building qualities, such as meat or eggs; while a man doing office work would need less food because his muscular activity is not so great and, working indoors, he does not require so much of the heat producing foods. It is often remarkable the amount of food growing children eat, but the active child requires energy giving foods, particularly if much time is spent out of doors in active play.

The right kind of food, properly prepared, keeps the body in a healthful condition. And a healthy body is able to resist and throw off disease; an undernourished body is very susceptible to germs and will not recover from a severe illness -so readily as one that is properly nourished and kept in a resistant condition.

Many persons consider breakfast of so little importance that they omit this meal entirely. This seems a mistake, for in the morning the stomach is practically empty and, in order "to start the day right," some food should be taken unless for some good reason a physician has advised otherwise.

Again, breakfasts are often eaten very hurriedly, which is wrong. In order to receive the greatest benefit from the food, it should be thoroughly broken up in the mouth so that the digestive juices may begin their action. If food is not broken up before entering the stomach it must be done there, and this means a strain on that organ; overwork will gradually cause it to weaken; so in time the stomach will not be able to perform its functions properly.

It may seem difficult to get the variety in our breakfast menus that the large number of luncheon and dinner dishes afford, because there is a limited number of so-called typical breakfast dishes. But there is an endless variety of methods of preparing these different foods, so that there is really no need of monotony at this meal.

Fruit, toast, cereal and coffee is the breakfast of the average city dweller; eggs, creamed dishes, ham, bacon, etc., for those who require a hearty meal.

Fruit is valuable in the diet for the acid and minerals it furnishes the body, and also to act as body regulators. Taking fruit on an empty stomach is more effective than when eaten after a heavy meal. The acids in fruits act as a stimulant and aid digestion. When cereal is served it may furnish the principal part of the meal, for it furnishes starch, the heat and energy producing food, as well as the minerals that are so necessary to the body. If properly cooked cereals are very palatable and very easily digested.

Cocoa, chocolate or milk supplies a food drink and taken with toast or rolls and butter constitutes a light meal.

Eggs and meat furnish the tissue building elements.

With the many different kinds of fruits and cereals and the various methods of preparing them the housewife should be able to have almost as wide a variety of dishes for her breakfast menus as for luncheon and dinner.